Belgian LambicSubcategory: Belgian LambicUnblended, naturally and spontaneously fermented lambic is intensely estery, sour, and sometimes, but not necessarily, acetic flavored. Low in carbon dioxide, these hazy beers are brewed with unmalted wheat and malted barley. Sweet malt characters are not perceived. They are very low in hop bitterness. Cloudiness is acceptable. These beers are quite dry and light bodied. Characteristic horsey, goaty, leathery and phenolic character evolved from Brettanomyces yeast is often present at moderate levels. Versions of this beer made outside of the Brussels area of Belgium cannot be true lambics. These versions are said to be "lambic" and may be made to resemble many of the beers of true origin. Vanillin and other woody flavors should not be evident. Historically, traditional lambic is dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar or artificial sweeteners. Modern versions may have a degree of sweetness, contributed by sugars or artificial sweeteners.OG: 1.044-1.056 FG: 1.000-1.010 Alcohol by Weight: 4-5% IBU: 11-23Color SRM: 6-13

Subcategory: Belgian Gueuze LambicOld lambic is blended with newly fermenting young lambic to create this special style of lambic. Gueuze is always refermented in the bottle. These unflavored blended and secondary fermented lambic beers may be very dry or mildly sweet and are characterized by intense fruity-estery, sour, and acidic aromas and flavors. These pale beers are brewed with unmalted wheat, malted barley, and stale, aged hops. Sweet malt characters are not perceived. They are very low in hop bitterness. Diacetyl should be absent. Characteristic horsey, goaty, leathery and phenolic character evolved from Brettanomyces yeast is often present at moderate levels. Cloudiness is acceptable. These beers are quite dry and light bodied. Vanillin and other woody flavors should not be evident. Versions of this beer made outside of the Brussels area of Belgium cannot be true lambics. These versions are said to be "lambic" and may be made to resemble many of the beers of true origin. Historically, traditional gueuze lambics are dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar or artificial sweeteners. Modern versions may have a degree of sweetness, contributed by sugars or artificial sweeteners.OG: 1.044-1.056 FG: 1.000-1.010 Alcohol by Weight: 4.0-5.0% IBU: 11-23Color SRM: 6-13

Subcategory: Belgian Fruit LambicThese beers, also known by the names framboise, kriek, peche, cassis, etc., are characterized by fruit flavors and aromas. The color reflects the choice of fruit. Sourness is an important part of the flavor profile, though sweetness may compromise the intensity. These flavored lambic beers may be very dry or mildly sweet and range from a dry to a full-bodied mouthfeel. Characteristic horsey, goaty, leathery and phenolic character evolved from Brettanomyces yeast is often present at moderate levels. Vanillin and other woody flavors should not be evident. Versions of this beer made outside of the Brussels area of Belgium cannot be true lambics. These versions are said to be "lambic" and may be made to resemble many of the beers of true origin. Historically, traditional lambics are dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar, fruit or artificial sweeteners. Modern versions often have a degree of sweetness, contributed by fruit sugars, other sugars or artificial sweeteners. The brewer should list the fruit used in the beer. Beer entries not accompanied by this information may be at a disadvantage during judging.OG: 1.040-1.072 FG: 1.008-1.016 Alcohol by Weight: 4.0-5.5% IBU: 15-21Color SRM: Color takes on hue of fruit

Subcategory: Belgian Flanders/Oud Bruin or Oud Red AleThis light- to medium-bodied deep copper to brown ale is characterized by a slight to strong lactic sourness. A fruity-estery character is apparent with no hop flavor or arom Flanders brown ales have low to medium bitterness. Very small quantities of diacetyl are acceptable. A very low degree of malt sweetness may be present and in balance with the acidity produced by lactobacillus activity. Roasted malt character in aroma and flavor is acceptable at low levels. Oak like or woody characters may be pleasantly integrated into overall palate. Chill haze is acceptable at low serving temperatures. Some versions may be more highly carbonated and, when bottle conditioned, may appear cloudy (yeast) when served.OG: 1.044-1.056 FG: 1.008-1.016 Alcohol by Weight: 3.8-4.4% IBU: 15-25Color SRM: 12-20